Better-than-Takeout Chicken & Veggies

It’s Coach Amie back with Forking Made Easy: a collection of easy-to-follow recipes to make eating healthy taste good. This week’s menu features: Better-than-Takeout Chicken & Veggies. Full recipe is posted below.

Better-than-Takeout Chicken & Veggies

(makes 4-6 servings)

• 1/3 cup low-sodium soy sauce or coconut aminos

• 1/3 cup rice vinegar

• 4 tablespoons sesame oil

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces

• 1-inch fresh ginger, sliced thin

• 3 cloves garlic, minced

• 1 teaspoon chili flakes (if you like a little spice!)

• 1 zucchini, diced

• 1 bell pepper, diced

• 1 cup fresh basil

1. In a small mixing bowl, combine soy sauce, rice vinegar, and 2 tablespoons of sesame oil.

2. In a large skillet, heat the remaining 2 tablespoons of sesame oil. Once the oil is hot, add the chicken to the skillet and stir occasionally until cooked through (about 8-10 minutes). Once the chicken is cooked through, add ginger and garlic. Cook for another minute.

3. Pour in the soy sauce mixture and toss in zucchini and bell pepper. Continue to cook until the sauce thickens and the veggies slightly soften (about 5-10 minutes).

4. Remove the skillet from the heat and stir in the basil. Serve over rice, noodles, or, on its own.